I really like seafood, and every once in a while I’ll splurge on swordfish. Swordfish is a meaty steak-like fish. It can hold up to a lot of different sauces, however, sometimes it’s just as good without any adornment. This is simple and tasty.
- 1 tbsp bacon fat
- 2 swordfish steaks
- pinch of salt and pepper
- lemon half
Melt bacon fat in a medium sized skillet over medium heat.
Pat swordfish dry with a paper towel. Season with salt and pepper. Cook swordfish until golden, and fish lifts up easily. If the fish seems stuck, it’s not ready to turnover. Cook each side until it is golden. In between turning the fish, place a lid over the skillet and let cook. When fish is golden on each side remove from skillet and let it rest.
Squeeze lemon over swordfish. Serve.Eat. Enjoy.